Low Fat Almond Vanilla Ice Cream Recipes
LOW FAT HOMEMADE VANILLA ICE CREAM
Provided by Kristy Still
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the Splenda and water to a rolling boil.
- Let this cool a few minutes once boiled.
- Pour the sugar mixture, condensed milk, ½ and ½, and vanilla into the freezer of the ice cream maker.
- Mix this well.
- Prepare based on the ice cream maker manufacturer's instructions.
Nutrition Facts : ServingSize 1 Servings
HOMEMADE ALMOND MILK ICE CREAM
It's simple to make your own homemade almond milk ice cream with this recipe. It only takes 10 minutes to prepare! This recipe works great as a dairy-free ice cream base to make your family's favorite flavor variations!
Provided by Lisa MarcAurele
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Combine the almond milk, whipped egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.
- Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).
- Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.
- After the base has cooled, pour it into a prepared, chilled ice cream maker and let it churn for 25-30 minutes.
- Last, put soft churned ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.
Nutrition Facts : ServingSize 0.5 cup, Calories 45 kcal, Carbohydrate 1 g, Protein 2 g, Fat 2 g, Cholesterol 46 mg, Sodium 471 mg
LOW-FAT VANILLA ICE CREAM
Field editor Rebecca Baird of Salt Lake City, Utah shares her recipe for yummy "light" ice cream. It's smooth and creamy with wonderful vanilla flavor.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.
Nutrition Facts : Calories 182 calories, Fat 1g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CHOCOLATE ALMOND ICE CREAM (DAIRY FREE)
This is another quick, cool and healthy summer treat that is low fat and dairy free. I like to break my over ripe bananas into chucks before freezing them so that they are ready to go when making banana bread or ice cream. The prep time will depend on your food processer, mine only takes about 2 - 4 minutes, bananas should be frozen sold (like overnight).
Provided by Debbwl
Categories Frozen Desserts
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place banana, cocoa, honey and vanilla extract in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.
- Top with toasted almonds, make sure they are cooled as you wouldn't want to melt your ice cream.
- **Tips: Can easily double.
- **If you are not going to eat right away put in freezer safe container with a lid being sure to stir every hour or so to keep it from getting too icy.
Nutrition Facts : Calories 203.6, Fat 2.8, SaturatedFat 0.7, Sodium 3.3, Carbohydrate 48.2, Fiber 5.3, Sugar 32, Protein 3.1
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